Creamy Sausage Gnocchi

Serves: Four | Prep: 20 min | Cook: 30 min

Ingredients:

Creamy Sausage Gnocchi:
1 lb. plain sausage meat, casing removed
1 garlic clove, grated
1 tsp dried parsley
1 tsp dried oregano
1 tsp salt
½ tsp pepper
½ tsp red pepper flake
½ tsp onion powder
¼ tsp fennel seeds
¼ tsp paprika
1 Tbsp sundried tomato oil/olive oil
2 shallots, chopped
3 garlic cloves, minced
½ cup chicken stock
1 cup heavy/double cream
1 tsp freshly squeezed lemon juice
¼ cup sundried tomatoes in oil, drained, roughly chopped
1 lb potato gnocchi
2 cups fresh baby spinach
½ cup parmesan cheese, grated
Fresh basil

Directions:
In a bowl add sausage meat, grated garlic, parsley, oregano, salt, pepper, red pepper flake, onion powder, fennel and paprika. Mix well and roll into eight meatballs.

Heat oil in a skillet over medium high heat. Add the meatballs and cook 2-3 minutes on each side, until golden on all sides. Once cooked, transfer from the skillet to a plate and discard all but 2 Tbsp of oil.

Reduce heat to medium. Add shallots, cook 2-3 minutes, until soft and slightly brown. Add garlic, stir and cook for 1 minute more. Add stock, cream, lemon juice, tomatoes, gnocchi and meatballs, along with any juices. Stir and cover with a lid, let cook 5 minutes. Remove lid, add spinach, pressing it down in the skillet, return lid and cook 1-2 minutes more, until the spinach has wilted. Remove lid stir in parmesan cheese, cook uncovered for 2 minutes. Garnish with basil.

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Baked Tomato Feta Gnocchi with Turkey Meatballs
Italian Sausage and Peppers